The wife wants ribs for Labor weekend and I wantd to see if someone could help me either tweak my current rub and mop/glaze or make a suggestion for a new one. My current rub consists of black pepper, sea salt, galic powder and onion powder. I put a little soy sauce on the ribs and then sprinkle the rub on. Here were I'm having a little problem. I have a mop/glaze that I use but for whatever reason, it really doesn't put the glaze to the meat that I want. I first chop an onion and cook it in butter. I then add black pepper, salt, brown sugar, apple cider vinigar, orange juice and a paprika. The last time I cooked them, I put them on the smoker for about 3 hours at 225. After 3 hours, I wrapped in foil and applied mop/glaze for 2 hours. After 2 hours, I put back on pit for an additional hour mopping every 15 minutes. The meat had a good flavor but there is really no glaze or sauce effect to stick to the fingers. What am I doing wrong?